Occidental Tequila Blanco Mixto | Tequila for Cocktails

€26,00
€37,14 / l
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Occidental Tequila Blanco Mixto is a versatile, mixing-focused tequila crafted in the mountains and canyons of Juanacatlán, Jalisco, under the direction of maestro tequilero Bruno García.

This expression is a Mixto tequila, composed of 70 % Blue Agave (Agave Tequilana Weber) and 30 % sugar cane, both sourced in Jalisco. The profile is intentionally clean, light, and approachable—designed to perform consistently in classic tequila cocktails.

Agaves are cooked in a 24-hour pressure masonry oven, ensuring efficiency and clarity rather than overt roasted character. Milling is carried out using a four-mass mechanical system, followed by a short 2–3 day fermentation in stainless steel tanks. Distillation is completed twice, using a combination of stainless steel and copper stills, resulting in a neutral, well-structured blanco.

Occidental Tequila Blanco Mixto is specifically developed for mixing, making it an ideal base for Margaritas, Palomas, Batangas, and other high-volume or bar-driven tequila cocktails. It delivers reliability, balance, and value while maintaining clear origin and production transparency.

Production Details

  • Maestro Tequilero: Bruno García

  • Spirit Type: Tequila Blanco Mixto

  • Agave Composition:

    • 70 % Blue Agave (Agave Tequilana Weber)

    • 30 % Sugar cane (Jalisco)

  • Origin: Juanacatlán, Jalisco, Mexico

  • Ecosystem: Mountain and canyon

  • Cooking: 24-hour pressure masonry oven

  • Milling: Four-mass mechanical system

  • Fermentation: 2–3 days in Stainless steel tanks

  • Distillation: Double, stainless steel & copper

  • ABV: 38 %

  • Volume: 700ml

  • Style: Blanco / Unaged

Want to get geeky on the process. Please by all means, dive in!!

Cooking  Agaves are cooked in 25-ton masonry ovens with a total process time of approximately 48 hours, designed to maximise sugar conversion while maintaining a clean flavour profile. 2 hours: extraction of bitter honey (mieles amargas) 24 hours: active steam cooking 12 hours: resting without steam 10 hours: oven doors open to cool to ambient temperature
Extraction (Extracción) Extraction is carried out using a two-step milling system: Initial agave breakdown (destrozo) Followed by four mechanical mass mills The system can process up to 4 tonnes of agave per hour, with batch handling of 6–8 loads of 25 tonnes.
Fermentation (Fermentación) Fermentation lasts 2–5 days in closed, mirror-finish stainless steel tanks, designed for maximum hygiene, inocuity, and process control. Tank capacity: up to 40,000 litres Wash strength: approx. 12 % ABV
Distillation (Destilación) The fermented wash is double distilled in stainless steel alembic stills fitted with copper condensers, combining modern control with copper contact. Distillation time: approx. 4 hours Still capacity: 5,450 litres Operating temperature: approx. 90 °C